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The Best Southern Liver and Onions Recipe

Fried Liver and Onions

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Discover the secrets to  the ultimate liver and onions , whether fried or combined with flavorful onions. Uncover the best beef and calf liver recipe. Imagine a dish that's got that perfect crispy and tender thing going on, thanks to a generous mix of sautéed onions. It's not just dinner; it's the one everyone at home can't get enough of. Brace yourself for a flavor-packed ride where every bite feels like a cozy, familiar dance. This isn't just something to eat; it's a meal that turns the ordinary. into a tasty meal your family will ask for again and again!

You Will Need

1 Package liver

6 TBSP oil (more if needed for gravy) Divided

I cup flour

1 tsp garlic powder

1 tsp onion powder 

2 tsp salt

1/2 tsp pepper

1/2 box Beef Broth

Fried liver and onions with gravy is a dish worth trying for its unique blend of flavors and textures. The crispy, lightly seasoned liver pairs perfectly with the sweetness of caramelized onions, while the rich and savory gravy ties it all together. It's a comfort food classic that offers a hearty and satisfying meal that's both nostalgic and comforting.

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What can you serve with Liver & Onions?

How To Make Liver and Onions with Gravy 

Prepare the Liver:

  • In a mixing bowl, combine the flour, salt, pepper, garlic powder, and onion powder. Mix well.

  • Coat each piece of liver in the flour mixture, ensuring an even coating, and let them rest on a plate for at least 5 minutes. This allows the liver to absorb the flour.

Sauté the Onions:

  • Slice your onions into rings.

  • In a separate pan, add 2 tablespoons of oil and heat it over medium heat.

  • Add the sliced onions, sprinkle with a pinch of salt and pepper, and sauté them until they become almost translucent. Set aside when done.

Fry the Liver:

  • In the same pan you sautéed the onions, add 4 tablespoons of oil and heat it over medium-high heat.

  • Place the coated liver pieces into the pan and fry each side until they are nicely browned.

  • Reduce the heat to medium and continue cooking until the liver is cooked through. You can check for doneness by inserting a knife; it should show no signs of blood. Once done, cut each piece in half for easier serving.

Layer Liver and Onions:

  • In another bowl, create layers of liver and onions, starting with liver, then onions, and repeat until all the liver and onions are used.

Prepare the Gravy:

  • In the pan you fried the liver, you should have some leftover oil and flour mixture. Mix it well to create a paste.

  • Gradually add the beef broth while stirring constantly until you achieve your desired gravy thickness.

  • Season the gravy with salt and pepper to taste.


  • Pour the prepared gravy over the layered liver and onions, ensuring they are well-coated.

  • Gently stir to distribute the gravy evenly.

  • Your delicious liver and onions with gravy are ready to be served hot. Enjoy your homemade comfort food!

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Liver and Onions with Tips

Fried liver and onions can be a delicious and hearty dish when prepared correctly.
Here are some tips to help you achieve the best results:

  1. Choose Fresh Liver: opt for fresh liver from a reliable source. It should have a deep reddish color and a moist appearance. Avoid liver that looks dry, discolored, or has an unpleasant odor.

  2. Prep the Liver Properly: Before cooking, remove any connective tissue, veins, or membrane from the liver. Some people prefer to soak the liver in milk for about 30 minutes to an hour to reduce any potential bitterness, but this step is optional.

  3. Uniform Slicing: Slice the liver into evenly sized pieces. This ensures that they cook evenly and prevents some pieces from becoming overcooked while others remain undercooked.

  4. Flour Coating: Coat the liver pieces in a seasoned flour mixture. This not only adds flavor but also helps create a crispy exterior when fried.

  5. Hot Pan and Enough Oil: Use a hot pan to quickly sear the liver. Heat the oil until it shimmers but doesn't smoke. Make sure there's enough oil to cover the bottom of the pan evenly, so the liver cooks uniformly and doesn't stick.

  6. Don't Overcook: Liver cooks very quickly, overcooking liver can make it tough and dry. Use a knife to check for doneness; there should be no pinkness or blood when you make a small incision.

  7. Sauté the Onions Separately: While it's common to cook liver and onions together, consider sautéing the onions separately. This ensures they become beautifully caramelized without affecting the liver's cooking time.

  8. Season Well: Season the liver generously with salt and pepper. Liver has a strong flavor that can benefit from ample seasoning.

  9. Deglaze the Pan: After frying the liver, deglaze the pan with some liquid (e.g., wine, broth, or water) to create a flavorful gravy or sauce. Scrape up any browned bits from the bottom of the pan to incorporate them into the sauce.

  10. Serve Hot: Liver and onions are best enjoyed hot off the stove. Serve them immediately to retain their crispiness and tenderness.

  11. Pair with Complementary Sides: Consider serving your fried liver and onions with sides like mashed potatoes, rice, or a green vegetable to balance the meal.

Remember that liver can be an acquired taste for some due to its unique flavor and texture, so be mindful of your guests' preferences. With these tips, you can create a delicious fried liver and onions dish that's tender, flavorful, and satisfying.

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How do you store Liver and Onions

Storing and reheating fried liver and onions requires careful handling

to maintain their flavor and texture. Here's how to do it:

Storing Fried Liver and Onions:

  1. Cool It Down: Allow the fried liver and onions to cool down to room temperature before storing. Do not leave them at room temperature for more than two hours to prevent food safety issues.

  2. Refrigeration: Place the liver and onions in an airtight container or wrap them tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.


Reheating Fried Liver and Onions:

Stovetop Reheating:

  • For best results, reheat on the stovetop. Heat a skillet or pan over medium-low heat.

  • Add a small amount of oil or butter to prevent sticking and help restore moisture.

  • Place the liver and onions in the skillet and heat gently, turning occasionally until they are warmed through. This should take 5-10 minutes.

  • If you stored the gravy separately, reheat it in a separate pan and pour it over the liver and onions when serving.

Microwave Reheating:

  • While not the best option for maintaining crispiness, you can reheat fried liver and onions in the microwave.

  • Place the liver and onions on a microwave-safe plate and cover with a microwave-safe lid or microwave-safe plastic wrap.

  • Heat in short intervals, checking and stirring between each interval to ensure even heating. Use 30-second increments until the desired temperature is reached.

Oven Reheating:

  • Preheat your oven to a low temperature, around 300°F (150°C).

  • Place the liver and onions on an oven-safe dish and cover with aluminum foil to prevent drying out.

  • Heat for 10-15 minutes or until thoroughly warmed.

Note: When reheating liver, be cautious not to overheat it, as this can make it tough and dry. Use a food thermometer if possible; the internal temperature should reach 165°F (74°C) for food safety.

Remember that reheated liver and onions may not be as crispy as when freshly fried, but they can still be quite tasty. Additionally, the gravy or sauce can help add moisture and flavor back to the dish.

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